This former rectory has recently had a full refurbishment, and is gaining a reputation as a popular hotel with a restaurant that offers good food. In addition to a dining area, the venue features a bar lounge which serves meals, and during the winter there is a roaring fire to enjoy. Chef's homemade breads are served as a prelude and then it's off into the crushed tomato and spicy red pepper soup, or an avocado wrapped in Serrano ham with honey and mustard dressing.

Try the roasted noisettes of lamb with a fan of minted pear, topped with a rustic red wine sauce, or enjoy the locally caught grilled sea bass with warm saffron and red onion vinaigrette. All the puddings are prepared in-house, but leave space for garlic soft cheese with some more of that wonderful bread.

A wine list draws from the world paying particular attention to Chile. Half bottles are also available on certain choices.